Turkey With Oysters
|Celery ribs||4 , sliced on diagonal|
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced leek||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Rendered chicken fat||4 Tablespoon|
|Unbleached flour||5 Tablespoon|
|Milk/Half-and-half cream||2 Cup (32 tbs)|
|Turkey broth||4 Cup (64 tbs)|
|Diced cooked turkey||2 Cup (32 tbs)|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Fresh lemon juice||1 Teaspoon|
|Shucked oysters||1 Pint, frizzled|
|Minced fresh parsley||1 Tablespoon|
Saute celery, onion, leeks and garlic in butter until onion is soft.
Sprinkle with flour, cook, stirring, 3 minutes, and gradually add milk and broth.
Cook and stir until smooth and thickened.
Add turkey, reheat and season with nutmeg, pepper, salt and lemon juice.
Adjust to taste.
Add oysters to hot soup and serve immediately with a generous sprinkling of minced parsley.